In a medium bowl, sift together flour, 1 cup sugar, baking powder and salt. Make a well in the center of the dry ingredients and add the oil, egg yolks, juice, zest and vanilla. Stir together with a wooden spoon until smooth.

Whip the egg whites with the cream of tartar in a large bowl with an electric mixer until foamy. Add remaining sugar, 1 Tbsp. at a time, and beat until very stiff peaks form.

Pour the batter gradually over whipped egg whites, gently folding with a rubber scraper until just blended. Do not stir. Immediately pour the mixture into an ungreased 10-inch tube pan.

Bake 65 to 70 minutes, or until top of cake springs back when lightly touched. Invert pan over the neck of a bottle and let it sit for at least 1 hour, or until cool. Use a small knife to loosen cake from sides of pan; remove cake to platter.

Meanwhile, make icing: In a small bowl, mix confectioners’ sugar and 2 Tbsp. orange juice until smooth. Add more juice if needed for the consistency you want. Drizzle glaze over cake.

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